Executive Summary - Developing a Best Practice Guide for Increasing High School Student Participation and Satisfaction in the National School Lunch Program

The purpose of this research was to use a modified best practices research model (Mold & Gregory, 2003) to identify and confirm best practices and/or quality indicators for increasing participation rates

A two week cycle of school meals designed by a chef and dietitian and tested and approved by Idaho students. The menus have been planned to meet the new USDA Meal Pattern and use three to ten USDA Foods in each meal

The purpose of this resource is to guide school nutrition directors who wish to implement in-classroom breakfast programs that are customized for each school within a district, or to assess existing in-classroom

Salads are a terrific way to add fresh fruits and vegetables to a menu. Learn how they can be tasty and healthy as home, school, and restaurant menu items. Use this Flash version to view online in streaming video

A variety of tasty vegetables and
fruits can be added to salads to
add nutrients for improved health.
Learn about common varieties of lettuce and greens. Try featured recipes that include: Arugula Salad

This brochure features menu-planning practices for using dairy products in healthy school meals, a nutrition activity and recipes for Shepherd’s Pie, Cheese Strata, Maple Glazed Chicken Legs, and Succotash

The brochure for Episode #4 features regional ingredients from the Midwest. The nutritional feature is about sugars. Recipes include Roasted Asparagus, Cole Slaw, and Chicken Tenders with Blueberry Sauce

Head south to explore the flavors of Cajun/Creole Cuisine in Louisiana. This episode won a Clarion Award presented by the Association for Women in Communications (AWC). Use this Flash version to view online in streaming video

Head south to explore the flavors of Cajun/Creole Cuisine in Louisiana. This episode won a Clarion Award presented by the Association for Women in Communications (AWC). Use this WMV version to download

Learn about the regional ingredients that make Cajun cuisine. Also included are menu planning practices for reducing sodium in healthy school meals and recipes for Turkey and Sausage Gumbo, Baked Cajun

Empowering Youth is a manual for use in after school programs and classrooms with youth 11-18 years old. It contains current nutrition and physical activity information and fun, hands-on activities that

Survey Guide: High School Student Satisfaction and Non-Participation Survey Guide

This resource was developed for use by school nutrition professionals as a guide for using "The School Lunch Experience Survey" and "The Non-Participation Survey" to assess the perceptions and satisfaction

Collection of quantity recipes especially developed for schools using farm fresh produce. Includes preparation instructions and tips. Developed by the Massachusetts Department of Agricultural Resources

The purpose of this study was to identify and confirm GEC practices, or quality indicators, for successful implementation and sustainability of GEC practices in school nutrition programs. The results of

The HealthierUS School Challenge (HUSSC) was established to recognize schools that are creating healthier school environments through their promotion of good nutrition and physical activity. This website

Insight No. 37 -- Keys to Successful Local Wellness Policy Development and Implementation in Four School Districts

This study identified processes and resources used by four school districts in developing a local wellness policy and assessed the various wellness goals of each school district's local wellness policy

This Insight is the result of a research project investigating the practices, perceptions, barriers and training/resource needs of school nutrition professionals providing healthy menu choices in school nutrition programs

The purpose of this resource is to provide SN professionals with a straight-forward, easy-to-use reference for identifying and applying the KPIs that focus on the most critical aspects of their SN program

The purpose of this study was to assess the current practices and attitudes of school nutrition (SN) program directors regarding the Free or Reduced-Price application and verification process. Published May 3, 2017

This page from the USDA Food and Nutrition Service offers links to the Final Rule and to additional information to help school nutrition professionals meet the Professional Standards set out in the Healthy

The Menu Planner for Healthy School Meals provides recommendations from the 2005 Dietary Guidelines that can be implemented in menu planning: serving more whole grains, fruits, and vegetables, and lower

This manual was developed by the state of Connecticut based on the experiences the composting program at Mansfield Middle School.
The goal is to provide a model for initiating and implementing
a school composting program

This lesson explains the MyPlate icon. It will provide specific information about the MyPlate icon and a brief explanation of the significance of each part of the design. The USDA developed the MyPlate

This lesson explains the fruits group represented in the MyPlate icon. Participants will learn why fruits are an important part of the daily diet and identify foods that are fruit sources. Published 2011

This lesson explains the vegetable group represented in the MyPlate icon. Participants will learn why vegetables are an important part of the daily diet and identify foods from the different vegetable subgroups

This lesson is designed to explain the grain food group represented in the MyPlate icon. Participants will learn why grains are an important part of the daily diet and identify foods from the grain group

This lesson is designed to explain the dairy group represented in the MyPlate icon. Participants will learn why dairy is an important part of the daily diet and identify foods from the dairy group. Published 2011

This lesson is designed to explain the protein foods group represented in the MyPlate icon. Participants will learn why protein foods are an important part of the daily diet and identify foods from the protein foods group

This lesson explains the recommendations for oils and fats found on the MyPlate website. Participants will learn why certain oils and fats in limited amounts are an important part of the daily diet and

This lesson explains the recommendations for physical activity found on the MyPlate website. Participants will learn why physical activity is an important part of their daily lives and some possible ways to be more active

This lesson is designed to introduce and explain the "Dietary Guidelines for Americans 2010." These guidelines are the foundation for nutrition education for Americans. The USDA used the "Dietary Guidelines

This lesson explains the differences between a recipe, a quantity recipe, and a standardized recipe. Participants will complete activities that will identify abbreviations used in recipes and the parts

Food Buying Guide for Child Nutrition Programs (FBG) Participant's Workbook, designed for use in training school food service personnel on the FBG. Includes sections for basic math review, real world activities,

Poster: Best Practices for Creating and Maintaining a Wellness Environment in Child Care Centers Participating in the Child and Adult Care Food Program

The poster describes the research method and steps to developing the NFSMI Best Practice Resource for Child Care Professionals Creating and Maintaining a Wellness Environment in Child Care Centers Participating

Poster: Branding the School Nutrition Program: Building the Foodservice Personality

The project described on this poster investigated the application of brand personality concepts in the school nutrition setting, and explored the high school students’ awareness and acceptance of these branding initiatives

Poster: Going Green in School Nutrition Programs: An Examination of Environmental Conservation Practices in Schools

What is the role of school nutrition professionals in adopting and sustaining green/environmental conservation practices in school nutrition programs? Research also identified benefits and barriers for

Poster: High School Students’ Opinions on Nutrition Information at Point of Selection

How do high school students respond to providing nutrition information at the point of selection? Does the information influence their food choices? School nutrition directors can provide nutrition information

This survey identified issues impacting decisions in equipment purchasing and facility design projects, described challenges to the success of these projects, and defined skills school nutrition professionals

Local procurement guide from USDA covers procurement basics, defining local, where to find local products, and the variety of ways schools can purchase locally in accordance with regulations. This revision

This manual was developed by the state of Connecticut based on the experiences the composting program at Mansfield Middle School.
The goal is to provide a model for initiating and implementing
a school composting program

This manual was developed by the state of Connecticut based on the experiences the composting program at Mansfield Middle School.
The goal is to provide a model for initiating and implementing
a school composting program

This page from the USDA Food and Nutrition Service offers links to the Final Rule and to additional information to help school nutrition professionals meet the Professional Standards set out in the Healthy

Team Up for School Nutrition Success: Lead Mentors' Training (Southwest) Webinar Presentation

In this PowerPoint, Lead Mentors of the Southwest Team Up for School Nutrition Success workshop that will be held at NFSMI on April 14-15, can review the expectations of Lead Mentors, travel details and

Team Up for School Nutrition Success: Mentors' Training (Southwest) Webinar Presentation

In this PowerPoint, Mentors of the Southwest Team Up for School Nutrition Success workshop that will be held at NFSMI on April 14-15, can review the expectations of Mentors, travel details and policies,

Team Up for School Nutrition Success: Participant's Training (Southwest) Webinar Presentation

In this PowerPoint, Participants of the Southwest Team Up for School Nutrition Success workshop that will be held at NFSMI on April 14-15, can review the expectations of Participants, travel details and

The Summer Food Service Program feeds hungry children when school is out so they can get the nutritious meals they need. The Summer Food Service Program Toolkit has officially launched on the USDA Food

This comprehensive manual for the Team Up for School Nutrition Success program covers such topics as financial management, food safety, increasing participation, menu planning, plate waste, Smart Snacks,

This informational webinar that aired on January 29, 2015, as part of the Team Up Thursdays webinar series offers success tips from three school districts, plus information and resources on the USDA's Food Waste Challenge

Team Up Thursdays: Increasing Participation Webinar. February 26, 2015

Two school districts share tips that helped them increase participation in the school nutrition programs. The presentations include discussions on Breakfast in the Classroom, Community Eligibility Program,

This webinar featured several Allied Organizations who have partnered with NFSMI and USDA for the Team Up for School Nutrition Success initiative, describing how their can benefit school nutrition programs

Team Up Thursdays: Making Sense of the Science on Sodium Webinar. June 25, 2015.

“Making Sense of the Science on Sodium” webinar featured The American Heart Association focusing on sodium reduction and offering current information on sodium. The webinar aired June 25, 2015. To download

Team Up Thursdays: Team Nutrition and Technical Assistance Resources Webinar. August 27, 2015.

This webinar featuring the USDA/FNS focused on Team Nutrition resources and technical assistance available. The webinar aired August 27, 2015. To download this WMV file to your computer for viewing, right click on the title

This manual was developed by the state of Connecticut based on the experiences the composting program at Mansfield Middle School.
The goal is to provide a model for initiating and implementing
a school composting program